3-Ingredients Melt In Your Mouth Pot Roast Directions:
Preheat the oven to 300°F (150°C) and lightly grease a medium to large ceramic casserole dish.
Place the lean beef roast in the center of the casserole dish with the fat side facing up if present.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast and press lightly so it adheres to the meat.
Spread the fat-free Greek yogurt over the top and sides of the roast using the back of a spoon so the meat is mostly coated.
Cover the casserole dish tightly with a lid or a double layer of aluminum foil to keep the moisture inside.
Place the covered dish on the middle rack of the oven and bake at 300°F (150°C) for 3 hours to 3 hours 30 minutes until the meat becomes very tender.
Remove the dish from the oven and let the roast rest covered for 10 minutes.
Use two forks to gently shred the roast directly in the casserole dish into large chunks.
Stir the shredded meat into the sauce formed in the dish so every piece is coated before serving.
WW Points Calculation
Lean beef eye of round roast, 56 oz raw (8 servings × 7 oz) – 64.00
Fat-free Greek yogurt, 1 cup – 0.00
Dry onion soup mix, 1 packet – 4.00
Points Information:
Total Points: 68.00
Servings: 8 servings (about 7 oz shredded pot roast with gravy)
Points per serving: 8.50
Nutrition Information
Calories: 300
Fat: 10 g
Protein: 42 g
Carbohydrates: 3 g
Sugar: 2 g
Sodium: 510 mg
I'm waiting for your comments! Enjoy!
